Adulterations detected, or, Plain instructions for the discovery of frauds in food and medicine / by Arthur Hill Hassall.

  • Hassall, Arthur Hill, 1817-1894.
Date:
1857
Catalogue details

Licence: Public Domain Mark

Credit: Adulterations detected, or, Plain instructions for the discovery of frauds in food and medicine / by Arthur Hill Hassall. Source: Wellcome Collection.

    723/764 (page 701)
    I raw coffee, IOC. Per-centages of sugar in raw I and roasted, 106. Graham and Stenhouse's analyses of the ash, 107. Caffeine, caffeone, and ' caffeic acid the most important constituents ot the berry, 107. Medicinal properties of the ■ infusion, according to Pereira and Johnston, I 107, iOB. Coffee and tea, as beverages, com- I pared, 109. Per-centage of gluten in coffee, j 110. Comparative analysis of tea-leaf by I Mulder and of coffee berry by Payen, 111. Structure of coffee seed, JU, 112 ; 113, 114,115. Adulterations of, 113; with chicory, ■ 113. Tricks of tradesmen, Mr. Duckworth's I patent, 114. Coffee mostly genuine in France ^ and Germany, 115. Question of adulteration with chicory considered, 116. Government re- gulation respecting coffee mixed with chicory, 116. Coffee and chicory contrasted, 116. Adul- teration with roasted grain, roots, acorns, saw- dust, coffina, oak-bark tan, exhausted tan or Croats, and baked hor>es' and bullocks' livers, 117. 118. Large importation of lupin seeds and foreign acorns for purposes of adultera- tion, 117. Structures found in coffina, ^g-., 118. Colouring matters employed: burnt ' sugar or Black Jack, 118. ; Venetian red, 119. Results cf Micros. Exam, of Thirty-four samples of coffee, 119, 120. Improvement in their character, 121. Roasted corn extensively used as a substitute for coffee, 121. Detection of the adulterations of coffee, 121, 122. Per- centage of sugar in roasted coffee and in saccharine roots used in its adulteration, 123. Determination of the sugar in adulterated .coffee, 123. Detection of chicory in, 123, figs., '124. 127, 128; opinion of Commission of Chemists upon, 124. Detection of mangold wurzel, 124, figs., 125, 126.; of carrot and parsnip, 125; of wheat flour, 125, 126, fis., 127; of bean flour, 127, ^^'-.^ 128; of roasted ' and ground acorn, \'27,fig., 129; of sawdust, ' 127, 128 ; of caramel, or burnt sugar, 128, 129 ; of Venetian red, 130. Home consumption ai:d duty, 1854—1856, 130. Coffee flights used as an adulterant of chicory, 140, 141. oFFiNA in coffee, 117. Structures detected in, fig.,n8. ' OLOCYNTH, figs. 675, 676. Adulterations of, with its seeds, 675 ; with wheat flour and chalk, 676. OLOSTRUM, or beastings, 211. Colour in porter, 510, ' OLTSFOOT, leaf of, in tobacco, 588. ^95, figs. 597, ■ 598, .599. OMMiTTEE, Parliamentary,{on Adulteration, list _ of the members comprising, 37. Evidence be- ; fore, upon the adulteration of drugs, 563— 569. OMPOUND ScAMMONY PovvDER, its proper con- [ stituents, 678. Adulterations of, with chalk, J wheat flour, and powdered jalap, 679. ONt s Flour. .See Flour, 277. • ONFECTION, Aromatic, 679. Ingredients of which it should consist, 679. Adulterations j of, with turmeric, cassia, and chalk, 679. I ONFECTiONF-RY, colouied sugar. Dr. O'Shaugh- nessy's remarks upon, 484. Adulterations of, 484 ; with lemon and orange chrome, chromate of lead, gamboge, cochineal, red lead, vermilion, umber, indigo, Antwerp and Prussian blues, ultramarine, and Brunswick green, 485 ; with carbonate and arsenite of copper, and white led, 486 ; with sulphate of lime, wheat, and potato flours, and East India arrowroot, 486. Results of Exatn. of samples purchased : sugar seeds, dog and hare, 486; mixed sugar, and twelfth cake ornaments, 487. Dr. Thomson's evidence regarding the employment of terra alba in, 488. Mr. Gay on the adulteration of caraway comfits and pepper- mint lozenges, 48*. Injurious and poisonous ''essences used in flavouring, 489. Their use prohibited in France, Belgium, and Swit- zerland, 489. Lists of colours the use of which maybe permitted, and the use of which should be prohibited, 490, 491. The latter generally employed by manufacturers, 491. Detection of adulterations, 492. Vegetable, animal, and mineral reds : cochineal and red lead, 49:5 ; vermilion, 494. Yellow Colours : mineral —lemon and orange chromes, chro- mate of lead, Naples yellow, and ma-sicot, 494, 495. Vegetable — 'turmeric, saffron, and gamboge, 495. Blue Colours: Vegetable — lit- mus and indigo, 495. Mineral — Prussian and Antwerp blues, artificial ultramarine, cobalt, and smalt, 496. Green Colours : Vegetable sap green. Metallic — v<-rdigris or acetate of copper, arsenite of copper, emerald green, and Brunswick, or compound greens, 497. Broion Colours : iron, 498. Purple Colours : Mix- ture of Antwerp blue and rose pink, the lakes, or cochineal, 498. Bronze Powders : Copper and zinc, 498. Detection of chalk, plaster of Paris, and clay, 498 ; of different kinds of starch, 499. Duty, present and prospective, imports and quantities retained for home con- sumption in 1854 and 1855, 499. Convolvulus Scammonia, 647. Copper, carbonate and arsenite of, in tea, 87; sul- phate of, in bread, 286; sulphate and acetate of, in pickles, 406, et seq.; in bottled fruits and vegetables, 410, et seq. ; in preserves and jellies, 415, 416 ; in sauces, 420 ; sulphate of, in annatto, 468 ; carbonate and arsenite of, in confectionery, 486 ; in wine, 560, 561. Copperas in tobacco, 589. Coriander, 378, fig., 379 ; infusion of, in porter, 507. Corn, roasted, used as a substitute for coffee, 121. Corn Spirit in brandy, 543. Corrosive Sublimate in vinegar, 397. CowDUNG in opium, 638. Cream. See Milk. Croats, or exhausted tan, in coffee, 117. Cuckoo Pint, 321. Cumin, 381,7?^., 383. See Curry Powder. CuMMiNGS, malt, in tobacco, -588. Curcuma, or East India arrowroot, 174. BIG, fig.y'^M. 425. See Arrowroot. CuRCU.MiN. See Turmeric, 387. Curd. See Milk, and Cheese. Currants,411. Curry Powder, numerous ingredients enter- ing into the composition of, 378. Coriander, structure of, 378,379. Cardamom, struc- ture of, 380,^^., 3»1 ; M. Schleiden's state- ment respecting, 380. Cumin, structure of 381, 382, fig., 383. Most important con- stituent of curry powder, 38'i. Fenugreek, structure of, 382, figs., 384, 386. Adultera - !l